5 lbs. rump roast
1 clove garlic or 1/2 tsp. garlic powder
1/8 to 1/4 tsp. red crushed pepper
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tsp. pepper
1 tsp. parsley
1 tsp. garlic powder
2 bay leaves
2 c. water or 1 c. water plus 1 c. beef bouillon

Rub roast with the garlic clove or 1/2 teaspoon garlic powder. Mix all ingredients together and pour over the roast. Bake at 325 to 350 degrees for 4 to 5 hours until meat falls apart. Remove from oven and mash meat up with a fork. (Cover the meat while baking.) Also baste the meat every hour. More water or cup of beef bouillon may be added during baking. Serves approximately 10.